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MEH > Nutrition, diet and body weight > Flashcards

Nutrition, diet and body weight Flashcards

1
Q

what does metabolism mean

A

the chemical processes that occur within a living organism in order to maintain life

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2
Q

what are catabolic processes

A

breaking down molecules to release energy in the form of reducing power

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3
Q

what are anabolic processes

A

using energy and raw materials to make larger molecules for growth and maintenance

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4
Q

name four pathways that contribute to metabolism

A
  • detoxification (remove toxins)
  • oxidative (convert food to energy)
  • biosynthetic (produce basic building blocks for cells)
  • fuel storage + mobilisation (allow fuel to be mobilised when we are not eating or need increased energy)
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5
Q

what is energy

A

the capacity to do work

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6
Q

what energy do cells use

A

cells use chemical bond energy to drive energy-requiring activities

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7
Q

name 5 things all living things require energy for

A
  • biosynthetic work (synthesis of cellular components e.g. making proteins)
  • transport work (movement of ions and nutrients across membranes e.g. sodium-potassium pump)
  • mechanical work (muscle contraction)
  • electrical work (nervous conduction)
  • osmotic work (kidney)
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8
Q

what are the three components of ATP

A

adenosine
ribose sugar
3 phosphate groups (alpha, beta, gamma)

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9
Q

ATP-ADP cycle

A

Process by which cells regenerate ATP. ADP forms when a phosphate group is removed from ATP, then ATP forms again as ADP gains a phosphate group. Allows the controlled release of energy from ATP in cells

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10
Q

energy usage (ATP to ADP + Pi)

A

ion transport
muscle contraction
biosynthesis
thermogenesis
detoxification

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11
Q

energy production by oxidation of (ADP + Pi to ATP)

A

lipids
carbohydrates
protein
alcohol

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12
Q

what is dietary fuel that exceeds body’s immediate energy needs stored as

A

fat in adipose tissue
glycogen in liver or muscle
stores are mobilised between meals and during periods of starvation and prolonged exercise

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13
Q

what is the units of food energy

A

kilojoule (kJ)

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14
Q

what is a kcal

A

amount of energy needed to raise temperature of 1kg of water by 1 degree celsius
1kcal = 4.2kJ

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15
Q

what is an exergonic reaction

A

when the energy released is greater than the energy input

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16
Q

what is an endergonic reaction

A

when the energy input is greater than the energy released

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17
Q

7 essential components of a normal healthy diet

A

carbohydrates
protein
fat
minerals
vitamins
water
fibre

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18
Q

what are the macronutrients

A

carbohydrates, proteins, and fats

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19
Q

what are the micronutrients

A

minerals and vitamins

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20
Q

why is fibre important in our diet

A

necessary for normal GI function
binds to bile salts and passes out through faeces
lowers cholesterol

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21
Q

what is energy balance

A

to maintain our body weight we must stay in energy balance i.e. the energy in the food we eat must match our energy consumption over time

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22
Q

four forms of carbohydrates

A

monosaccharides - single sugar units
disaccharides - 2 sugar units
oligosaccharides - 3-12 sugar units
polysaccharides - 10-1000s sugar units

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23
Q

name the 7 major dietary carbohydrates

A

starch
sucrose
lactose
fructose
glucose
maltose
glycogen

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24
Q

9 essential amino acids

A

cannot be synthesised and must be obtained from the diet

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25
Q

what are the 9 essential amino acids
If Learnt This Huge List May Prove Truly Valuable

A

isoleucine, lysine, threonine, histidine, leucine, methionine, phenylalanine, tryptophan, valine

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26
Q

what are triacylglycerols

A

3 fatty acids esterified to one glycerol

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27
Q

does fat contain more energy that carbohydrates

A

fats contain much less oxygen than carbohydrates or proteins so yield more energy when oxidised

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28
Q

3 types of triacylglycerols

A
  • saturated (no C=C, solid at room temp)
  • unsaturated (C=C, liquid at room temp)
  • trans (artificially produced)
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29
Q

why are fats important part of diet

A
  • absorption of fat-soluble vitamins (A,D,E,K) from gut
  • energy yield 2.2x greater than carbs or proteins
  • provide the essential fatty acids (linoleic and linolenic acid) which are components of cell membranes and precursors of important regulatory molecules
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30
Q

what do electrolytes do

A

establish ion gradients across membranes + maintain water balance
e.g. sodium, potassium, chloride

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31
Q

Minerals that are electrolytes

A

sodium, potassium, chloride

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32
Q

minerals that are cofactors for enzymes

A

iron, magnesium, manganese, cobalt, copper, zinc and molybdenum

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33
Q

vitamins and minerals that have important antioxidant properties

A

vitamin C, vitamin E, selenium

34
Q

how are vitamins soluble

A

fat or water soluble

35
Q

the deficiency disease associated with vitamin C is

A

scurvy

36
Q

the deficiency disease associated with vitamin B12 is

A

anaemia

37
Q

the deficiency disease associated with vitamin A is

A

xerophthalmia

38
Q

the deficiency disease associated with vitamin D is

A

rickets

39
Q

the deficiency disease associated with vitamin K is

A

defective blood clotting

40
Q

what is recommended intake of dietary fibre

A

18g/day

41
Q

examples of dietary fibre

A

cellulose, ligning, pectins, gums

42
Q

how is fibre digested

A

it cannot be broken down by human digestive enzymes but is essential for normal functioning of GI

43
Q

what is the recommended proportions of energy supply

A

30% from fats
55% from carbohydrate
15% from protein

44
Q

why are amino acids important

A
  • building blocks of proteins
  • used in synthesis of many N-containing compounds like creatine, purines, pyrimidine and haem
45
Q

what is zero nitrogen balance

A

nitrogen intake equals nitrogen output
positive nitrogen balance in growing children and pregnancy
negative nitrogen balance in starvation and tissue wasting diseases

46
Q

what is the average daily requirement of protein

A

0.5g/kg body weight

47
Q

how much of the body weight is water

A

50-60%
70% in children
50% in elderly and obese

48
Q

average water loss from the body

A

2.5 litres/day
urine 1500ml
expired air 400ml
skin 500ml
faeces 100ml

49
Q

DRVs

A

Dietary Reference Values
estimates of the amount of energy and nutrients needed by different groups of healthy UK population

50
Q

how is body weight determined

A

difference between input of substances into body and output of substances and energy from the body

51
Q

what do energy requirements vary depending on

A

age, sex, body composition, physical activity

52
Q

with moderate physical activity what is the daily energy expenditure

A

70kg male = 12000kJ
58kg female = 9500kJ

53
Q

what are the 3 components of daily energy expenditure

A

basal metabolic rate (BMR)
physical activity level (PAL)
diet-induced thermogenesis (DIT)

54
Q

what is basal metabolic rate

A

energy required to maintain life at physical, digestive and emotional rest e.g. maintenance of cells, organ function and body temperature

55
Q

factors affecting BMR

A
  • body size
  • gender (higher in males)
  • environmental temperature (higher in cold)
  • endocrine status (higher in hyperthyroidism)
  • body temperature (12% increase per degree)
56
Q

rough estimate of BMR

A

100 x weight in kg (units = kJ/24hr)

57
Q

what is physical activity level

A

energy required by skeletal and cardiac muscle for voluntary physical activity

58
Q

rough estimate of PAL

A

sedentary = 30 kJ/kg/day
moderate activity = 65 kJ/kg/day
very active = 100 kJ/kg/day

59
Q

what is diet induced thermogenesis

A

energy required to digest, absorb, distribute and store the nutrients from the food we eat

60
Q

rough estimate of DIT

A

10% of energy content of ingested food

61
Q

how is body weight maintained

A

energy intake = energy expenditure

62
Q

how is body mass index (BMI) calculated

A

BMI = weight (kg) / height (m^2)

63
Q

what are the BMI ranges

A
  1. Underweight: <18.5
  2. Healthy Weight: 18.5-24.9
  3. Overweight: 25-29.9
  4. Obese: 30-34.9
  5. Severely obese: >35
64
Q

what is an alternative measurement to BMI as a better measure of obesity and CVD risk

A

waist to hip ratio

65
Q

what is obesity

A
  • excessive accumulation of body fat in adipose tissue
  • BMI >30
  • result of energy intake exceeding energy expenditure over a period of years
66
Q

what is obesity associated with an increased risk of

A

hypertension
heart disease
stroke
type 2 diabetes
certain cancers
gall bladder disease
osteoarthritis

67
Q

greater proportion of fat in abdomen compared to hips associated with increased risk of

A

insulin resistance
hyperinsulinism
type 2 diabetes
hypertension
hyperlipidaemia
stroke
premature death

68
Q

why is total starvation not a preferred method of weight loss

A
  • protein metabolism increases to maintain blood glucose by gluconeogenesis so lean body mass begins to disappear
    -liver starts converting fatty acids to ketone bodies to be used as fuel by CNS which disturbs blood pH and leads to dehydration
69
Q

what is the eatwell guide

A

A food guide that shows you the types of food needed to make up a healthy diet, and the proportions of food you need

70
Q

what is malnutrition

A

any condition caused by in-balance in what individual eats and what individual requires to maintain health (under-nutrition or over-nutrition)

71
Q

what is malabsorption

A

failure to digest and/or absorb ingested nutrients

72
Q

what is protein-energy malnutrition

A

covers a spectrum of conditions seen in starvation which leads to loss of subcutaneous fat and muscle wasting
e.g. marasmus and kwashiorkor

73
Q

what is marasmus

A
  • most commonly seen in children <5
  • child looks emaciated with obvious signs of muscle wasting and loss of body fat
  • no oedema
  • thin + dry hair, diarrhoea, anaemia
74
Q

what is Kwashiorkor

A
  • occurs typically in a young child displaced from breastfeeding and fed a low protein diet
  • child is apathetic, lethargic and anorexic
  • generalised oedema and pitting oedema
  • distended abdomen due to hepatomegaly and/or ascites
  • low serum albumin and anaemia
75
Q

how does kwashiorkor cause oedema

A
  • insufficient amino acids in liver to make blood proteins like albumin
  • decreases plasma oncotic pressure
  • increasing net flow of fluid from capillaries to interstitium
  • results in oedema
76
Q

what is refeeding syndrome

A

hypokalemia, hypomagnesemia, and hypophosphatemia after refeeding a starved patient

77
Q

how does refeeding syndrome occur

A
  • rapid refeeding of energy rich foods in starved or inadequately nourished patients
  • rapidly increases blood sugar and insulin
  • results in glycogen, fat and protein synthesis
  • these processes utilise phosphate, magnesium and potassium from already depleted body stores
  • results in electrolyte abnormalities
78
Q

what are the trace elements

A

copper, zinc, iodine, selenium

79
Q

what are the ultratrace elements

A

chromium, manganese, molybdenum

80
Q

electrolyte and water requirements of IV fluids

A
  • Na+, K+, Cl- 1mmol/kg/day each
  • water 30 ml/kg/day

MEH (26 decks)

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